Smoked Chicken Thighs with Crispy Skin

Smoked Chicken Thighs

Smoked Chicken Thighs

Prep: 20 mins Cook: 2 hours Yield: 4 Skill Level: Easy

Ingredients

Smoked Chicken Thighs

2 pounds bone-in, skin-on chicken thighs (15% off here), preferably air chilled
1 tablespoon olive oil, substitute any other vegetable oil
2 tablespoons Kosher salt, optional

Dry Rub

1 tablespoon salt
3 teaspoons dried Italian seasoning
2 teaspoons garlic powder
2 teaspoons paprika, preferably smoked
1 teaspoon dry ground mustard
1 teaspoon brown sugar, substitute coconut sugar
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper, optional

Instructions

If you have the time, place chicken thighs on a wire rack, sprinkle under and over the skin with Kosher salt, and refrigerate uncovered for 4 hours. This will season the meat and also help the skin become crispier when smoking. I always air dry chicken for the best results! If you air dry with salt, reduce the salt in the rub slightly.
Preheat smoker to 250°F according to the manufacturer's instructions. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside. If using a Traeger with the Super Smoke setting, turn it on as well.
In a medium sized bowl, mix together all of the dry rub ingredients.
Spread the olive oil evenly over all of the chicken thighs, and then apply an even layer of the seasoning mixture under and over the skin.
Place the chicken thighs in the smoker and smoke at 250°F until they reach an internal temperature of 120°F-130°F in the thickest part of the thigh, approximately 30-45 minutes depending on the size of the chicken.

I recommend using an internal meat thermometer to easily keep track of the temperature.
Crank up the heat on the smoker to 385°F. Continue cooking the chicken thighs until they reach an internal temperature of 175–185°F in the thickest part of the thigh, approximately 45 minutes depending on the size of the chicken. Chicken thighs are safe at 165°F but taste better at 175–185°F because dark meat contains more connective tissue (see the video above).

Remember, always cook to temperature and not time!
Remove the smoked chicken thighs from the smoker and transfer them to a carving board. Tent them loosely with foil and let them rest on the counter for 10-20 minutes. You don't want the foil to touch the skin as this will introduce moisture back into them.
Serve the chicken thighs after they've rested for 10-20 minutes. Enjoy the juiciest, most flavorful chicken thighs you've ever had!

Frequently Asked Questions:

Can I use boneless chicken thighs instead of bone-in?

Yes. Boneless thighs cook faster, so monitor internal temperature closely. Bone-in thighs are more forgiving and stay juicier.
What temperature should I smoke chicken thighs?

Start at 250°F for smoke flavor. Increase to 385°F to 400°F near the end of the cook to crisp the skin.
How long does it take to smoke chicken thighs?

Bone-in thighs usually take 1.5 to 2 hours, depending on size and smoker temperature.
What internal temperature should smoked chicken thighs reach?

Chicken thighs are safe at 165°F. For better texture, cook them to 175 to 185°F.
How do I get crispy skin on smoked chicken thighs?

Air dry the chicken before cooking. Use baking powder in the rub. Increase the smoker temperature near the end of the cook.
What wood is best for smoking chicken thighs?

Apple, cherry, oak, or light hickory work well.